I can't believe I wasn't able to post anything last December! I thought it's a month where I can blog a lot of things, but well, it didn't happen. . . again!
So for 2015, I am starting my blog post with some love by sharing (because "Sharing is Caring") with you a couple of my kitchen-tested recipes. They are not my recipes. I don't (and I can't, haha!) come up with original ones, I just follow them and do a little bit of tweaking if needed, haha!
Last Christmas, a family member gifted me a waffle maker! I've been wanting to buy one but never got around to get one so I am soooo happy when I opened my gift! Woohoo!
So I googled for a waffle recipe (yes, I prefer making pancakes and waffles from scratch!) and found "THE ONE"! Truth be told, this is the first waffle recipe I've tried but it is a keeper so I'm going to stop looking and trying. (Just like the "BEST EVER" Banana Bread recipe I posted earlier. By the way, I gifted some family and friends with the Banan Bread and I'm happy to say, they ALL loved it! Yayyy!)
The waffle recipe I tried was by Ree Drummond (the Pioneer Woman) because I am a fan! I like her food because they are easy to make and I see myself eating them . . . meaning I don't find them too fancy, haha! Her food is all about home cooking love and family.
This recipe is easy to make but requires some eggs (4 eggs where you will only use 2 yolks so that means you have 2 unused yolks after doing this recipe) and a little bit of extra effort (you got to beat the egg whites until they get stiff). But don't worry, everything is manageable!
At the end you will be rewarded with a good and tasty waffle!!!! Oh and some scrambled or an omelette on the side. . . from the unused yolks, haha!
My Princess loved this waffle so much that a) she prefers waffles over pancakes now and b) she has been eating waffles for three days straight, haha!
For the complete recipe, please click on this link which will lead you directly to the Pioneer Woman's blog because she does a good job of explaining the recipe (complete with photos!).
For the second recipe, I finally found one for Red Velvet cupcakes which was easy to do and which gave me cupcakes that were moist and spongy! *Insert Dance of Joy here*
If there's one thing I learned from reading and trying baking recipes, the use of yogurt (I use Greek vanilla yogurt) in your batter does make a difference! They do make the cake moist!
I'm not really fond of frosting in cupcakes but I can't imagine Red Velvet cupcakes without the cream cheese frosting, haha! Making this frosting is a first for me and I'm glad it turned out pretty well too.
For the complete recipe of this Red Velvet Cupcake (By Averie Cooks), please click on this link.
For the cream cheese frosting, I followed this recipe from Sally's Baking Addiction. Sally's blog is blog is down at this moment so I would just listing down what I did
1/4 cup of butter - softened to room temp
4 oz of Cream Cheese - softened to room temp
1 cup of Confectioner's sugar
1/2 tsp of vanilla extract
1 tbsp of milk
Cream the butter and cream cheese together and mix it well. Then add a cup of Confectioner's sugar and whisk or beat it with an electric mixer and add the vanilla extract and 1 tbsp of milk and beat it on high for at least 2 mins.
If you don't have a piping bag for the frosting (like me! haha), just put your frosting inside a ziploc bag and cut one of it' bottom corner and start frosting! =)
Hope you would like these recipes too!